WO2012128290A1 - Sauce de soja à très faible teneur en sel, et procédé de production correspondant - Google Patents

Sauce de soja à très faible teneur en sel, et procédé de production correspondant Download PDF

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Publication number
WO2012128290A1
WO2012128290A1 PCT/JP2012/057221 JP2012057221W WO2012128290A1 WO 2012128290 A1 WO2012128290 A1 WO 2012128290A1 JP 2012057221 W JP2012057221 W JP 2012057221W WO 2012128290 A1 WO2012128290 A1 WO 2012128290A1
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Prior art keywords
soy sauce
moromi
concentration
salt
yeast
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PCT/JP2012/057221
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English (en)
Japanese (ja)
Inventor
浩行 赤松
良知 遠藤
芳晃 中島
松田　俊文
茂紀 谷沢
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キッコーマン株式会社
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Priority to JP2013505990A priority Critical patent/JP5968304B2/ja
Priority to US14/005,857 priority patent/US20140004225A1/en
Publication of WO2012128290A1 publication Critical patent/WO2012128290A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

Definitions

  • the present invention employs a very low salt (sodium chloride 1.0 to 4.0% w / v) containing a high concentration of an aroma component preferable for soy sauce, without employing special means and without deteriorating the flavor of soy sauce. ) About soy sauce.
  • Soy sauce is prepared by mixing steamed soybeans and fried rice crackers, and inoculating and cultivating the soy sauce for the soy sauce to prepare soy sauce koji, which contains 15-20% (w / v) of salt in the ripening moromi. ) So that the moromi is prepared by adding salt solution, fermented and ripened for a certain period of time, and finally squeezed, filtered, fired (sterilized) and clarified.
  • This soy sauce contains amino acids and peptides derived from protein as an active ingredient, sugars, organic acids, alcohols and other various trace components, and all dishes such as Japanese, Chinese and Western dishes It is a versatile seasoning that can be used on the other hand, but has the disadvantage of containing 15-20% (w / v) salt.
  • soy sauce is also expected to have a very low salt concentration.
  • 15-20% (w / v) salt plays an important role in the prevention of moromi rot during fermentation and ripening of soy sauce moromi, so it is indispensable.
  • From 15% (w / v) Preparation of soy sauce moromi with low salt is generally difficult except for a special method, and has not been implemented industrially.
  • soy sauce moromi contains a large amount of protein and starch, various bacteria are very easy to propagate, and fermentation and ripening management are performed in an open or semi-sealed state.
  • Septic bacteria can easily invade, and once they have invaded, they will quickly breed, and the flavors will rot (rot), and lactic acid bacteria and acetic acid bacteria will proliferate abnormally, resulting in a deterioration in the flavor of the final product. There is a danger to do.
  • the method of producing salt-free soy sauce that uses potassium chloride instead of saline is that potassium chloride has a peculiar taste and may cause high potassium plasma when renal failure patients consume a large amount of potassium at once.
  • problems such as that there is a question about the validity of soy sauce using potassium chloride as being unsalted.
  • the method of preparing concentrated soy sauce by charging with raw soy sauce instead of saline, and finally diluting this concentrated soy sauce with water has the disadvantage that the taste and aroma of the soy sauce are inevitably deteriorated.
  • fermentation ripening is carried out while heating the temperature of the soy sauce moromi to 40 ° C. or higher (55 ° C. in an extreme example), which causes rot of moromi and is inappropriate for the propagation and survival of spoilage bacteria.
  • the color becomes much richer, and a warm odor or a burning odor is added by heating.
  • one or more starchy raw materials such as rice and mirin koji, and rice bran for sake brewing or (and) starch hydrolyzing enzyme are added to pumped water together with lactic acid and salt if necessary, and yeast is added.
  • a method for producing an alcoholic-flavored seasoning by adding 5-40% (v / v) soy sauce moromi to the above-mentioned pumped water and aging by saccharification (for example, see Patent Document 2) For this reason, lactic acid is added to moromi so that the pH is 4.5 or less, preferably 3.5 to 4.2, and the acidity of the product becomes strong.
  • salt-reduced seasoning liquid that can be desalted with a reverse osmosis membrane, etc., begins to show bitterness, astringency, acidity and other miscellaneous tastes when the salt concentration decreases from around 7%, and salt-free soy sauce is also miscellaneous. It is known that there is a defect having a taste (see Patent Document 1).
  • the conventional salt-free or ultra-low salt soy sauce has disadvantages such as bitterness, astringency, and sour taste, and the production method adopts special means, resulting in the deterioration of the flavor of the soy sauce. Has unavoidable drawbacks.
  • JP 2007-181450 A Japanese Patent Publication No.52-30599
  • the present invention employs a very low salt (sodium chloride 1.0 to 4.0% w / v) containing a high concentration of an aroma component preferable for soy sauce, without employing special means and without deteriorating the flavor of soy sauce. )
  • the problem is to obtain soy sauce.
  • ultra-low salt salt concentration of 1.0 to 4.0% w / v
  • it has a total nitrogen concentration of 0.2 to 3.0% (w / v) and an ethanol concentration of 8 0.0-20.0% (v / v)
  • 2-phenylethanol concentration of 7.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, per 1.0% (w / v) of total nitrogen
  • Isobutyl alcohol concentration is 10.0 ⁇ g / m or more
  • isoamyl alcohol concentration is 15.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, and there is no bitterness, astringency, sour taste, and other miscellaneous tastes.
  • the subject is to obtain ultra-low salt soy sauce.
  • the inventors of the present invention in the soy sauce production method, (1) First, the number of viable soy sauce yeast is 1 ⁇ 10 7 or more primary moromi per gram of moromi. Prepared. (2) Next, a saccharide raw material and water are added to this and fermented, and a salt concentration of 4.0 to 12.0% (w / v) and an ethanol concentration of 4.0 to 12.0% (v / v) are obtained. Secondary moromi was prepared.
  • ⁇ / V a salt concentration of 1.0 to 4.0% (w / v), a total nitrogen concentration of 0.2 to 3.0% (w / v), and an ethanol concentration of 8.0 to 20.0% (v / V), 2-phenylethanol concentration of 7.0 ⁇ g / ml or more, isobutyl alcohol concentration of 10.0 ⁇ g / ml or more, isoamyl alcohol concentration of 15.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen Knew that you would get a super low salt soy sauce.
  • ultra-low salt soy sauce having a succinic acid concentration of 500 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen concentration was obtained.
  • microorganisms belonging to Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Torulopsis versatilis or Torulopsis etellsii are preferable as yeast to be added to the secondary moromi.
  • the present invention is an ultra-low salt soy sauce with good flavor and a method for producing the same as described below.
  • Ultra-low salt soy sauce having an isoamyl alcohol concentration of 15.0 ⁇ g / ml or more per ml or more and 1.0% (w / v) of total nitrogen.
  • soy sauce a sugar raw material and water or saline are fermented to primary moromi of 1 ⁇ 10 7 or more of soy sauce yeast per gram of moromi to ferment, and the salt concentration is 4.0 to 12
  • a saccharide raw material and water or saline to the secondary moromi
  • a tertiary moromi having a viable yeast count of 2 ⁇ 10 6 or more per gram of moromi and an ethanol concentration of 2.0% (v / v) or more is prepared.
  • the moromi is fermented and matured to a salt concentration of 1.0 to 4.0% (w / v), a total nitrogen concentration of 0.2 to 3.0% (w / v), and an ethanol concentration of 8.0 to 20.0. % (V / v) soy sauce,
  • the tertiary moromi is prepared by adding a saccharide raw material and water or saline to the secondary moromi, and further adding yeast.
  • Glucose, maltose, fructose, starch hydrolyzate, starch saccharified solution, and starch raw material content is greater than 65% (w / w), and the remainder is prepared using protein raw material One or more selected from the group consisting of soy sauce cake, rice bran, wheat straw, corn straw and bran meal rich in starch.
  • a combination of potato B which is one or more selected from the group consisting of soy sauce lees, rice bran, wheat straw, corn straw and bran bran.
  • ultra-low salt sodium chloride 1.0 to 4.0% w
  • a high concentration of aroma components preferred for soy sauce without adopting special means and without deteriorating the flavor of soy sauce.
  • V Obtain soy sauce.
  • soy sauce cake a normal soy sauce cake for producing brewed soy sauce can be used.
  • Soy sauce lees are obtained by steaming and denaturing protein raw materials such as soybeans and defatted soybeans, and wheat (in the present invention, “wheat” or “wheat” refers to wheat, barley, bare wheat, oats, and wheat) And at least one selected grain) and a starch-like raw material such as rice, which has been heat-denatured, and adjusted to a moisture content of 35-45% (w / w).
  • soy sauce cake and salt water to prepare soy sauce moromi.
  • the amount of the saline solution is not particularly limited, but is usually 100 to 450% (v / v) as a volume ratio with respect to the volume of plant seeds such as soybeans and wheat used for the preparation of soy sauce koji (raw seed equivalent volume). It is preferable to prepare soy sauce moromi by adding an amount of saline solution.
  • the volume of the plant seed means a “bulk volume” including a void portion, which is measured using a graduated cylinder or the like.
  • the salt concentration of the moromi before the addition of the sugar raw material is equivalent to the salt concentration in the soy sauce moromi in the usual soy sauce manufacturing method, typically 15.0 to 20.0%. It is mixed with soy sauce cake so that it becomes (w / v).
  • the sugar raw material it is important to add the sugar raw material at the time when the number of viable soy sauce yeast is 1 ⁇ 10 7 or more per 1 g of moromi (in the present invention, the moromi at this time is referred to as the primary moromi).
  • the primary moromi When a carbohydrate raw material is added at the time of the number of viable bacteria, vigorous alcoholic fermentation cannot be expected, and the risk of moromi rot increases, which is not preferable.
  • the greatest feature of the present invention is that the salt concentration of the secondary moromi juice during the fermentation period is 4.0 to 12.0% (w / v), and the salt concentration of the tertiary moromi juice during the fermentation period is 1.0 to 4 Even if it is diluted with water to 0.0% (w / v), the moromi is not spoiled.
  • soy sauce cake and saline are mixed in an open system (preparation is performed), and the obtained moromi is then fermented and matured in an open system.
  • moromi contains abundant nutrients suitable for spoilage bacteria, so when the salt concentration falls below a certain level, so-called spoilage bacteria will vigorously grow, and the acid smell and sour taste It appears remarkably and eventually rots with a foul odor.
  • the summer temperature of 25-35 ° C. is a suitable temperature for so-called spoilage bacteria, so when the salt concentration of moromi is a certain amount or more, that is, a concentration of 15% (w / v) or more. There is no problem, but if it is less than that, it will rot soon. Therefore, the salt concentration of the moromi in summer is safe if it is 17% (w / v), and dangerous if it is 16% (w / v) or less. Therefore, even in an environment where thorough measures against contamination and proliferation of spoilage bacteria are present, if there is no salt concentration of 15% (w / v) or more, it is said that there is a risk that fermentation ripening will not be carried out smoothly. ing.
  • the salt concentration of the secondary moromi juice during the fermentation period is 4.0 to 12.0% (w / v)
  • the salt concentration of the tertiary moromi juice during the fermentation period is Even if adjusted to 1.0 to 4.0% (w / v), the product temperature of moromi is kept at 40 ° C or higher (55 ° C in an extreme case), or
  • an acid such as hydrochloric acid or lactic acid to reliably suppress the growth of spoilage bacteria without maintaining the pH at 4.0 or lower (in the extreme example, pH 3.0 or lower) It has the characteristics that can be.
  • carbohydrate raw materials examples include (I) glucose (crystal glucose, powdered glucose, liquid glucose, etc.), maltose, fructose, sucrose, pregelatinized grains (wheat, rice, etc.) and pregelatinized potatoes, etc. (II) starch Hydrochloric acid-degraded saccharified liquefaction solution, (III) Enzymatic degradation saccharified solution of starch, (IV) 65% (w) of starchy raw material such as wheat, barley, bare barley, hato barley, oat, rice, corn, etc.
  • Low-grade such as “starch-rich soy sauce cake”, crushed rice, crushed rice, etc., obtained by preparing soy sauce cake in a conventional manner using protein raw materials such as soybeans and gluten.
  • “wheat straw” refers to straw that is prepared using at least one selected from wheat, barley, bare wheat, and hard wheat as a raw material. Typically, barley straw, wheat straw, etc. It is a wheat straw using barley or wheat.
  • the above saccharide raw materials are divided into the following groups and defined respectively.
  • “Sugar material A” is one or two selected from the group consisting of glucose, maltose, fructose, starch hydrolyzate, starch saccharified solution, sucrose, pre-gelatinized cereal, and potato That means the above.
  • “Salmon B” means one or more selected from the group consisting of soy sauce cake, rice bran, wheat straw, corn straw, and bran straw.
  • the soy sauce cake includes “starch-rich soy sauce cake” as defined below.
  • starch rich in starch means that the proportion of starchy raw materials such as wheat, barley, bare barley, hato barley, rice, corn and the like is more than 65% (w / w), and the remainder is soybean, "Soy sauce cake rich in starch” obtained by preparing soy sauce cake using a protein raw material such as defatted soybeans, low-grade rice such as crushed rice and crushed rice, or rice bran using suitable rice , Meaning wheat straw, corn straw and bran straw.
  • Protein raw material means one or more selected from the group consisting of soybeans, defatted soybeans, wheat gluten, and corn gluten.
  • saccharide raw materials are added together are 1) a combination of saccharide raw material A and koji. 2) Combination of carbohydrate raw material A, protein raw material, and koji. 3) A combination of starch-rich koji and protein raw material.
  • the (II) hydrochloric acid-decomposed saccharified liquefied starch raw material contains, for example, dilute hydrochloric acid (for example, about 2 to 3% (v / v) dilute hydrochloric acid) as a starch raw material such as wheat flour, crushed rice, white birch, crushed wheat, and corn. About 2 to 4 times the amount added by heating, heated at about 100 ° C. for 3 to 4 hours by a steam blowing method, etc., then neutralized to pH 5.0 to 6.0 using sodium carbonate, and obtained by filtration Is mentioned.
  • dilute hydrochloric acid for example, about 2 to 3% (v / v) dilute hydrochloric acid
  • the above (III) saccharified saccharide saccharified solution is prepared by adding 1 to 3 parts by weight of 10 to 15% (w / v) saline to 1 to 5 parts by weight of starch-rich koji and adding 5 to 50 to 60 ° C. And those obtained by saccharifying the starch in the koji after incubating for ⁇ 20 hours.
  • sucrose, pre-gelatinized cereals or pre-gelatinized potatoes added to moromi are saccharified by saccharification enzymes in soy sauce moromi.
  • the amylase activity in soy sauce moromi that has passed about half a month or more after preparation is considerably less than that at the beginning of the preparation and is not sufficient, so it is preferable to add it together with soy sauce cake, bran paste, rice bran, wheat straw .
  • sucrose, pregelatinized cereals or pregelatinized potatoes are quickly saccharified to glucose in the moromi by newly added potato amylase.
  • the protein raw material introduced into moromi is hydrolyzed by proteases in soy sauce moromi.
  • proteases since the protease activity in soy sauce moromi that has passed about half a month or more after preparation is considerably less than that at the beginning of preparation, it is not sufficient, so it is preferable to add it together with soy sauce cake, bran paste, rice bran, wheat straw .
  • the protein raw material is decomposed into amino acids and the like by the newly added koji protease in moromi.
  • the amount of the saccharide raw material added is such that the ethanol concentration in the secondary moromi juice after fermentation is 4.0% or more, preferably 8.0 to 12.0% (v / v). is required.
  • the moromi obtained above is kept at 15 to 35 ° C. by a conventional method, and stirred or aerated once to several times a day, or appropriately stirred with compressed air or a propeller rotary stirrer, etc. Let Alternatively, continuous aeration stirring may be used.
  • the yeast used here is preferably a yeast belonging to Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Torulopsis versatilis or Torulopsis etchelsi.
  • the water or saline added to the secondary moromi (or primary moromi) is adjusted so that 1.0 to 4.0% (w / v) of salt in the soy sauce moromi obtained by aging the tertiary moromi is contained. It is necessary to
  • the aforementioned saccharide materials can be used. Further, it is necessary to add so that the total nitrogen in the ripening moromi obtained by aging the tertiary moromi is 0.2 to 3.0% (w / v). When it is less than 0.2% (w / v), there is a disadvantage that it lacks umami, and when it is more than 3.0% (w / v), the production and accumulation of alcohol by yeast is reduced, which is not preferable.
  • the tertiary moromi obtained above is appropriately aerated and stirred, fermented and matured at a moromi product temperature of 15 to 30 ° C. for about half a month to 3 months, squeezed, filtered, fired and clarified, Get low salt soy sauce.
  • the soy sauce of the present invention has a total nitrogen concentration of 0.2 to 3.0% (w / v) despite the ultra-low salt, and an ethanol concentration of 8.0 to 20.0% (v / v). ), 2-phenylethanol concentration of 7.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, isobutyl alcohol concentration of 10.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, The isoamyl alcohol concentration is 15.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, and it is characterized by ultra-low salt that does not have bitterness, astringency, acidity and other miscellaneous tastes. Furthermore, the succinic acid concentration is 500 ⁇ g / ml or more per total nitrogen concentration of 1.0% (w / v).
  • the upper limit of the content of 2-phenylethanol, isobutyl alcohol, isoamyl alcohol, and succinic acid in the ultra-low salt soy sauce of the present invention is not particularly limited, but typically, the total nitrogen concentration is 1.0% (w / v) Each of them is 2-phenylethanol 600 ⁇ g / ml or less, isobutyl alcohol 800 ⁇ g / ml or less, isoamyl alcohol 1600 ⁇ g / ml or less, and succinic acid 6000 ⁇ g / ml or less.
  • the ultra-low salt soy sauce (soy sauce moromi soup) obtained by the present invention generally has a general component analysis as shown below.
  • dry powdering examples include a method of adding an excipient such as dextrin to the soy sauce and dissolving it by heating, followed by dry powdering such as a spray drying method, a drum drying method, or a freeze drying method.
  • Preliminary tests 1 to 7 are shown below.
  • the primary soy sauce with a viable count of 1 ⁇ 10 7 or more per 1 g of soy sauce yeast is prepared, and a saccharide raw material and water are added thereto for fermentation.
  • the process up to the preparation of secondary moromi with a salt concentration of 4.0 to 12.0% (w / v) and an ethanol concentration of 4.0 to 12.0% (v / v) will be described in more detail. To do.
  • Examples 1 to 3 are shown in which a saccharide raw material and water are added to the secondary moromi, the number of viable yeast is 2 ⁇ 10 6 or more per gram of moromi, and the ethanol concentration is 2% (v / v )
  • the above-described tertiary moromi is prepared, fermented and aged to obtain the ultra-low salt soy sauce of the present invention.
  • ⁇ Preliminary test 1> (1) Preparation of soy sauce lees 130% (w / w) of 80 ° C. warm water was added to 10 kg of defatted soybeans, and steamed by heating with saturated steam at a pressure of 2 kg / cm 2 (gauge pressure) for 20 minutes. On the other hand, 10 kg of raw wheat was cracked according to a conventional method. Next, these two treatment raw materials were mixed to prepare a raw material for koji making having a water content of about 40% (w / w).
  • this raw material for koji is inoculated with 0.1% (w / w) of Aspergillus oryzae (ATCC 14895) bran seeds (number of effective spores: 1 ⁇ 10 9 / g) to the raw material for koji. Then, the mixture was placed in a container for koji making (koji lid), and koji was made by a conventional method for 42 hours to obtain a soy sauce koji.
  • Aspergillus oryzae ATCC 14895
  • bran seeds number of effective spores: 1 ⁇ 10 9 / g
  • soy sauce moromi 0.8 kg of the soy sauce cake was mixed with 1.9 L of 18% (w / v) saline.
  • soy sauce lactic acid bacteria added to this soy sauce moromi so that it becomes 1 ⁇ 10 5 per 1 g of moromi, keep the moromi product temperature at 15 ° C. for 1 month,
  • the moromi product temperature is 25 ° C and agitated as appropriate, and squeezed the moromi in 4 months after preparation to obtain deep-fried soy sauce. Obtained.
  • a component analysis and a sensory test were performed. Table 1 shows the results of component analysis, and Table 2 shows the results of sensory test.
  • the succinic acid and glucose concentrations were determined by high performance liquid chromatography analysis.
  • the sensory test was performed by a scoring method with 20 trained panels having discriminating ability. That is, the low salt soy sauce of the sample is compared with the commercially available low salt soy sauce (manufactured by Kikkoman), 0 for no difference, 1 for slight difference, 2 for difference, 3 for slight difference, 4 for large difference. An extremely large difference was evaluated as 5, and it was marked with (+) when it had a flavor superior to that of commercially available low salt soy sauce, and (-) when it was inferior.
  • the score in the table is the average value of the panel of 20 people, “**” in the test column is significantly different at 1% risk rate, “*” is significantly different at 5% risk rate, “ ⁇ ” "Means no significant difference.
  • the number of viable yeast was determined by the method described in the Food Microbial Handbook (edited by Hisao Yoshii, Yasuyuki Kaneko, Kazuo Yamaguchi, Gihodo Publishing, page 603).
  • the number of viable soy sauce yeast per gram of primary moromi is less than 1 ⁇ 10 7 , that is, 1 ⁇ 10 6 (Comparative Example 1), or 5 ⁇ 10 6
  • the salt concentration of the moromi soup after aging is adjusted to 6.5% (w / v). Then, it turns out that it has the fault which rots or exhibits a sour acid odor.
  • ⁇ Preliminary test 2> In the preliminary test 1 of Example 2 wards preparation of low common salt soy sauce (sauce yeast count viable cells per moromi 1g upon addition sugar materials is 3 ⁇ 10 7 cells), relative to the primary moromi after aeration and stirring Exactly the same except that the amount of soy sauce koji described in Table 3 and glucose as a saccharide material are added, and the amount of water or saline described in Table 3 is added to adjust the salt concentration of the moromi. Low salt soy sauce was obtained. The low salt soy sauce thus obtained was subjected to component analysis and sensory test in the same manner as in Preliminary Test 1. The results are shown in Tables 4-6. In addition, the salt concentration of the moromi is added by changing the ratio of water and saline depending on the final target salt concentration. This is because it is also necessary to change the moisture content of the straw.
  • the obtained low-salt soy sauce (Reference Example 5) was compared with Reference Example 2 obtained in Preliminary Test 1 (using glucose as a carbohydrate raw material). Further, in the same manner as in Preliminary Test 1, a sensory test was carried out using a commercially available reduced salt soy sauce (manufactured by Kikkoman Corp.) as a control. The results are shown in Tables 7-10.
  • the fried rice cracked wheat which is a pre-gelatinized cereal, is quickly saccharified to glucose by the newly added soy sauce enzyme (such as amylase) in the moromi.
  • soy sauce enzyme such as amylase
  • Ethanol, 2-phenylethanol, isobutyl alcohol and isoamyl alcohol which are assimilated by yeast and are known as important aroma components in soy sauce, are accumulated in soy sauce moromi at high concentrations, and low salt soy sauce with good flavor is a special means. It can be seen that it can be obtained without adopting.
  • ⁇ Preliminary test 4> In the production method of low salt soy sauce in the reference example 2 of Preliminary Test 1 (the number of viable soy sauce yeast per gram of moromi at the time of addition of saccharide raw materials is 3 ⁇ 10 7 ), soy sauce for the primary moromi after aeration stirring Add 0.6 kg of glucose as a saccharide raw material without adding koji, and then add 1.1 L of water and saline so that the final moromi taste will have a salt concentration of 8%. Salt soy sauce (6th Reference Example) was obtained.
  • the obtained low salt soy sauce (Reference Example 6) was compared with Reference Example 2 obtained in Preliminary Test 1. Further, in the same manner as in Preliminary Test 1, a sensory test was carried out using a commercially available reduced salt soy sauce (manufactured by Kikkoman Corp.) as a control. The results are shown in Tables 11-14.
  • the added glucose is assimilated by soy sauce yeast, and ethanol known as an important aroma component in soy sauce is 4.0% (v / v) or more, and the total nitrogen concentration is 1. It has a concentration of 2-phenylethanol of 7.0 ⁇ g / ml or more, isobutyl alcohol of 10.0 ⁇ g / ml or more, isoamyl alcohol of 15.0 ⁇ g / ml or more per 0% (w / v), and succinic acid of 500 ⁇ g / ml or more. It can be seen that a low-salt soy sauce having a concentration and good taste can be obtained.
  • ⁇ Preliminary test 5> Manufacture of starch-rich koji 130% (w / w) of 80 ° C. warm water was added to 6 kg of defatted soybeans, and steamed by heating with steam at a steaming pressure of 2 kg / cm 2 (gauge pressure) for 20 minutes. On the other hand, 14 kg of raw wheat was cracked according to a conventional method. Next, these two treatment raw materials were mixed to prepare a raw material for koji making having a water content of about 40% (w / w).
  • this raw material for koji is inoculated with 0.1% (w / w) of Aspergillus oryzae (ATCC 14895) bran seeds (number of effective spores: 1 ⁇ 10 9 / g) to the raw material for koji. Then, it was placed in a straw lid and kneaded for 42 hours by a conventional method to obtain a soy sauce cake rich in starch with a wheat blending ratio of 70%.
  • Aspergillus oryzae ATCC 14895
  • bran seeds number of effective spores: 1 ⁇ 10 9 / g
  • this raw material for koji is inoculated with 0.1% (w / w) of Aspergillus oryzae (ATCC 14895) bran seeds (number of effective spores: 1 ⁇ 10 9 / g) to the raw material for koji. Then, it was put into a jar lid and kneaded for 42 hours by a conventional method to obtain a soy sauce cake rich in starch with a wheat blending ratio of 99%.
  • the obtained low salt soy sauce (Reference Examples 7 and 8) was compared with Reference Example 2 (glucose was used as a saccharide raw material) obtained in Preliminary Test 1. Further, in the same manner as in Preliminary Test 1, a sensory test was carried out using a commercially available reduced salt soy sauce (manufactured by Kikkoman Corp.) as a control. The results are shown in Tables 16-18.
  • soy sauce cake rich in starch is rapidly degraded to glucose, and assimilated by soy sauce yeast, ethanol 4.0% (v / v), which is known as an important aroma component in soy sauce
  • concentration of 2-phenylethanol is 7.0 ⁇ g / ml or more
  • isobutyl alcohol is 10.0 ⁇ g / ml or more
  • isoamyl alcohol is 15.0 ⁇ g / ml or more per total nitrogen concentration of 1.0% (w / v).
  • a low-salt soy sauce having a concentration of succinic acid of 500 ⁇ g / ml or more and having a good taste can be obtained without employing a special means.
  • soy sauce cake rich in starch having 70% of the blending ratio of crystalline glucose (made by Showa Sangyo) and wheat obtained in preliminary test 5 was used.
  • protein raw materials puffmin F (produced by Kikkoman) obtained by expanding soybeans and VITEN (produced by Rocket Japan) which is a commercially available wheat gluten were used.
  • the obtained low-salt soy sauce (Reference Examples 9, 10, 11, 12) was compared with Section 2 of Reference Example (glucose was used as a saccharide raw material) obtained in Preliminary Test 1. Further, in the same manner as in Preliminary Test 1, a sensory test was carried out using a commercially available reduced salt soy sauce (manufactured by Kikkoman Corp.) as a control. The results are shown in Tables 20-22.
  • the total nitrogen content is high, and ethanol 4.0% (v / v) or more, which is known as an important aroma component in soy sauce, per 1.0% (w / v) of total nitrogen concentration 2-Phenylethanol 7.0 ⁇ g / ml or more, isobutyl alcohol 10.0 ⁇ g / ml or more, isoamyl alcohol 15.0 ⁇ g / ml or more, and succinic acid 500 ⁇ g / ml or more, good flavor It can be seen that low salt soy sauce can be obtained without employing special means.
  • ⁇ Preliminary test 7> (Change test of added sugar amount)
  • Glucose was added as the soy sauce cake and saccharide raw materials in the amounts shown in Table 23, and then the amounts of water and saline in the amounts shown in Table 23 were added to adjust the salt concentration of the moromi, followed by a preliminary test.
  • the mixture was agitated and fermented and matured, and then pressed, filtered, fired and clarified to obtain a low salt soy sauce.
  • the salt concentration and ethanol concentration of the primary moromi, secondary moromi and tertiary moromi are the salt concentration and ethanol in the liquid juice obtained by separating and removing the solid content from the moromi at the stage of analysis by filter paper filtration or the like. Mean concentration.
  • soy sauce lactic acid bacteria to the soy sauce moromi so as to be 1 ⁇ 10 5 per 1 g of moromi, keep the moromi product temperature at 15 ° C. for 1 month, As a result, soy sauce moromi (salt concentration of about 15% w / v) suitable for soy sauce yeast growth was obtained (see Table 25).
  • soy sauce yeast Chogosaccharomyces rouxii
  • the product temperature was kept at 20 ° C., and the moromi was aerated and stirred to prepare a primary moromi of 3 ⁇ 10 7 viable soy sauce yeast per gram of moromi.
  • Table 25 shows the preparation of primary moromi, the salt concentration of primary moromi (after fermentation) and the number of viable soy sauce yeast.
  • Table 26 shows the preparation of secondary moromi, the sugar raw material and water added to the primary moromi, and the salt and alcohol concentrations of the secondary moromi (after fermentation).
  • Secondary moromi was prepared in 5 categories of 1kg each. A predetermined amount of rice bran, glucose (manufactured by Showa Sangyo Co., Ltd.) and water were added to each as shown in Table 27 to prepare tertiary moromi. In addition, the culture solution of Association No. 7 yeast (sake yeast) was added in an amount of 25 ml in advance. Then, as shown in Table 27, tertiary moromi having an ethanol concentration and a viable yeast count was prepared. The culture solution of Association No. 7 yeast (Japan Brewing Association) was obtained by inoculating yeast in a YPD medium and aerobically culturing at 20 ° C. for 20 hours in a Sakaguchi flask.
  • Association No. 7 yeast Japanese Brewing Association
  • Tertiary moromi was fermented and aged at a product temperature of 15 ° C. for 2 weeks with appropriate stirring. This was squeezed to obtain freshly fried soy sauce, and five types of ultra-low salt soy sauce were obtained.
  • Table 28 shows component analysis value 1 of ultra-low salt soy sauce
  • Table 29 shows component analysis value 2 of ultra-low salt soy sauce.
  • the moromi when the number of viable yeast immediately after the preparation of the tertiary moromi is 2 ⁇ 10 6 or more per gram of moromi and the ethanol concentration is 2% (v / v) or more, the moromi is fermented and matured. It can be seen that it can prevent spoilage, has a high concentration of ethanol, has a good flavor, and can obtain 1.0 to 4.0% (w / v) ultra-low salt soy sauce.
  • the sodium chloride concentration was 1.0 to 4.0% (w / v)
  • the total nitrogen concentration was 0.4 to 0.7% (w / v)
  • ethanol was used.
  • 2-phenylethanol concentration is 7.0 ⁇ g / ml or more
  • isobutyl alcohol concentration is 10.0 ⁇ g / ml or more It can be seen that an ultra-low salt soy sauce having an isoamyl alcohol concentration of 15.0 ⁇ g / ml or more is obtained.
  • Example 2 In exactly the same manner as in the production method of the ultra-low salt soy sauce of Example 1, firstly, 1 kg of the primary moromi prepared, to a predetermined amount of rice bran, soy sauce cake, glucose (made by Showa Sangyo Co., Ltd.) and preparation as shown in Table 30 Water was added and fermented to prepare secondary moromi.
  • Example 3> (Production of ultra-low salt soy sauce of the present invention) Primary moromi was prepared in the same manner as in Example 1 above. Next, as shown in Table 34, rice bran, soy sauce cake, or glucose (made by Showa Sangyo Co., Ltd.) and water are respectively added to 3 kg of this primary moromi to adjust the salt concentration of soy sauce moromi, and secondary moromi. Was prepared.
  • Tertiary moromi was fermented and aged at a product temperature of 15 ° C. for 2 weeks with appropriate stirring. This was squeezed to obtain raw fried soy sauce and two types of ultra-low salt soy sauce. Component analysis was performed about the obtained soy sauce. The results are shown in Tables 34-37.
  • Table 39 shows the blending ratio of seasonings.
  • the ultra-low salt soy sauce of the present invention has an effect of imparting umami and eliminating the raw odor of seafood such as clams compared to commercially available liquors.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

La présente invention vise à résoudre le problème de l'obtention d'une sauce au soja à très faible teneur en sel, qui contient les agents de sapidité convenant à une sauce soja très concentrée, et qui présente, d'une part une teneur en sel de 1,0 à 4,0 % (poids/volume), et d'autre part une teneur en éthanol de 8,0 à 20% (volume/volume), sans utiliser de moyens spéciaux. Le procédé de production d'une sauce soja selon la présente invention consiste à ajouter à un premier moût une substance de départ glucidique et de l'eau ou une solution saline, à raison d'au moins 1 × 107 cellules viables de levure de sauce de soja par gramme de moût. L'invention consiste ensuite à procéder à une fermentation permettant d'élaborer un deuxième moût présentant une teneur en sel de 4,0 à 12,0 % (poids/volume) et une teneur en éthanol de 4,0 à 12,0 % (volume/volume). L'invention consiste alors à ajouter à ce deuxième moût une substance de départ glucidique et de l'eau ou une solution saline de façon à élaborer un troisième moût contenant 2 × 106 cellules de levure viable par gramme de moût, la teneur en éthanol étant d'au moins 2,0 % (volume/volume), et ce, en ajoutant encore de la levure ou sans ajouter de levure, et en procédant enfin à une fermentation et à un vieillissement, ce qui permet d'obtenir une sauce soja à très basse teneur en sel.
PCT/JP2012/057221 2011-03-23 2012-03-21 Sauce de soja à très faible teneur en sel, et procédé de production correspondant WO2012128290A1 (fr)

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US14/005,857 US20140004225A1 (en) 2011-03-23 2012-03-21 Very low common salt soy sauce and method for producing same

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JP2014083030A (ja) * 2012-10-26 2014-05-12 Ogawa & Co Ltd 醤油又は醤油香味付与剤の香味改善剤
WO2014088002A1 (fr) * 2012-12-03 2014-06-12 キッコーマン株式会社 Procédé de production d'acide cétooctadécadiènoïque
JP2015073502A (ja) * 2013-10-10 2015-04-20 キッコーマン株式会社 粉末醤油及びその製造法
WO2016060149A1 (fr) * 2014-10-14 2016-04-21 キッコーマン株式会社 SAUCE DE SOJA À FAIBLE pH
WO2017109922A1 (fr) * 2015-12-24 2017-06-29 キッコーマン株式会社 Liquide d'assaisonnement du type sauce soja et son procédé de fabrication
JP2017143767A (ja) * 2016-02-16 2017-08-24 キッコーマン株式会社 食塩含有飲食品用醤油様調味液
RU2724505C2 (ru) * 2015-11-06 2020-06-23 Киккоман Корпорейшн Ферментированная приправа
CN113637596A (zh) * 2021-08-24 2021-11-12 广东海天创新技术有限公司 酿酒酵母zb421及其应用
WO2022151578A1 (fr) * 2021-01-15 2022-07-21 江苏大学 Procédé simultané d'amélioration d'arôme de sauce soja et d'augmentation de teneur en sélénium de sauce soja

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CN109674024B (zh) * 2019-02-27 2021-10-29 河北淘大食品有限公司 一种鲜香松露酱、酱油及其制造工艺
CN113493746B (zh) * 2021-07-28 2023-01-10 广东海天创新技术有限公司 一株酵母菌zb431及其应用
FI20225372A1 (en) * 2022-04-29 2023-10-30 Nordic Umami Company Oy Fermented enzymatically active biomass containing umami as well as umami concentrate, umami paste, solid umami product, salt-free umami extract or low-salt umami extract, low-salt umami product and methods for producing these
CN115067498B (zh) * 2022-06-22 2024-06-04 烟台欣和企业食品有限公司 一种减盐酱油生产工艺

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Publication number Priority date Publication date Assignee Title
JP2014083030A (ja) * 2012-10-26 2014-05-12 Ogawa & Co Ltd 醤油又は醤油香味付与剤の香味改善剤
WO2014088002A1 (fr) * 2012-12-03 2014-06-12 キッコーマン株式会社 Procédé de production d'acide cétooctadécadiènoïque
JP6008983B2 (ja) * 2012-12-03 2016-10-19 キッコーマン株式会社 ケトオクタデカジエン酸の製造方法
JPWO2014088002A1 (ja) * 2012-12-03 2017-01-05 キッコーマン株式会社 ケトオクタデカジエン酸の製造方法
JP2015073502A (ja) * 2013-10-10 2015-04-20 キッコーマン株式会社 粉末醤油及びその製造法
WO2016060149A1 (fr) * 2014-10-14 2016-04-21 キッコーマン株式会社 SAUCE DE SOJA À FAIBLE pH
JP5964537B1 (ja) * 2014-10-14 2016-08-03 キッコーマン株式会社 低ｐＨ醤油
US10092027B2 (en) 2014-10-14 2018-10-09 Kikkoman Corporation Low-pH soy sauce
RU2724505C2 (ru) * 2015-11-06 2020-06-23 Киккоман Корпорейшн Ферментированная приправа
US11766061B2 (en) 2015-12-24 2023-09-26 Kikkoman Corporation Soy sauce-like liquid seasoning and method for producing same
WO2017109922A1 (fr) * 2015-12-24 2017-06-29 キッコーマン株式会社 Liquide d'assaisonnement du type sauce soja et son procédé de fabrication
RU2710436C1 (ru) * 2015-12-24 2019-12-26 Киккоман Корпорейшн Соевая соусоподобная жидкая приправа и способ ее получения
JP2017143767A (ja) * 2016-02-16 2017-08-24 キッコーマン株式会社 食塩含有飲食品用醤油様調味液
WO2022151578A1 (fr) * 2021-01-15 2022-07-21 江苏大学 Procédé simultané d'amélioration d'arôme de sauce soja et d'augmentation de teneur en sélénium de sauce soja
CN113637596B (zh) * 2021-08-24 2023-03-21 广东海天创新技术有限公司 酿酒酵母zb421及其应用
CN113637596A (zh) * 2021-08-24 2021-11-12 广东海天创新技术有限公司 酿酒酵母zb421及其应用

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TW201244641A (en) 2012-11-16

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